'Ice-Creams' 10 Found Summer has set in bringing with it the cravings to have something cold to soothe the frayed nerves. And ice creams feature very high on the list of cold things that will be sought after by most. Why not? They are refreshing, they are delicious and enjoyed by young and old alike. Today, Ice cream is a popular dessert found in weddings, parties and in every celebration. Infact in US, the month of July is declared as National Ice Cream Month. This wonderful dessert is now available in its many variants and has an ever increasing demand. But one thing that should not be overlooked is the fact that they are most laden with calories, sugar and saturated fat which means one should have it occasionally and not make it a part of daily diet. This sweet treat could lead to a slight headache. Another name for an ice cream headache is "brain freeze." It's a myth that we get this pain in our head if we eat ice cream too fast. An ice cream headache actually happens because the cold ice cream touches a sensitive nerve center in the roof of our mouths. Don’t worry, it is not dangerous for you and there is absolutely nothing wrong with you if you have it.

However, there is one plus point and that is it has some calcium content since it is made with milk. Another plus point is that ice cream can be made at home, and that too quite easily. Making of Ice-Cream Ice cream factories usually make their own mix in a large vat with the proportions and mix it with the help of ice cream making machine. Ice Cream mix generally includes – a pasteurized mix of one or more dairy ingredients – milk, concentrated fat-free milk, cream, condensed milk, sweetening agents, flavorings, stabilizers, emulsifiers and optional egg or egg yolk solids or other ingredients. One of the major ingredients in an ice cream is air. The presence of air means that ice cream is also technically foam. Without it, the stuff would be as hard as a rock. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Once the ice cream has come out of the ice cream maker, the process is not finished. It needs to be very cold to freeze the ice cream quickly and prevent the formation of large ice crystals. This process is known as hardening.

Soft-serve is often simple ice cream that has not gone through this process. How to make ice cream at home? Now we all can enjoy making this delicious dessert at home, that too with different innovative recipes. There are two ways, first to bring the ready-made mix for ice-cream or the other way is to try making it at home with a blend of ingredients. All thanks to our modern refrigerators! Here are a few tips for good homemade ice cream: •Use seasonal fruits which are fully ripened to get natural flavours. Add it to the custard base and whisk well before freezing. •If using essences, first cool the custard base and then add it before freezing. •Whisk the ice cream with a wire whisk, because this way it gets well aerated. •Ice cream should always be frozen in an airtight container. Ice creams set faster and better in aluminum containers. •Place a thick plastic sheet or spread some salt under the container to prevent it from sticking to the floor of the freezer. •Place the container in the centre of your freezer without crowding. It will freeze more quickly and evenly. •The ice cream should be frozen for a minimum of three and a half hours.

•Serve the ice cream a day after it is made. The end product is smoother and more in volume. Try making ice cream with these basic tips and if you are looking for some innovation, here we have a collection of different Ice-cream recipes. Tried paan ice cream or Chilli Milli Ice Cream or gulab jamun ice cream or tiramisu ice cream ? Ice cream has inspired many There are a number of frozen desserts inspired by Ice cream. Let’s know about the desserts that followed the ice cream… •Ais kacang from Malaysia is made from shaved ice, syrup, and boiled red bean and topped with chocolate sauce and evaporated milk. Sometimes, raspberries and durians are added too. •Dondurma is Turkish ice cream, made of starchy flour of the tuber of orchids. •Semifreddo from Italy is frozen custard of milk fat and egg yolk with air beaten into it. Frozen yogurt is a healthier option to ice cream. •Gelato is an Italian frozen dessert having a lower milk fat content than ice cream and stabilized with ingredients such as eggs.

•Ice milk, more popular as low fat ice cream in the US, has less than 10% milk fat and lower sweetening content. •Ice pops or lollies or candy is frozen fruit puree, fruit juice, or flavoured sugar water on a stick. •Kulfi, the rich frozen dessert made with condensed milk, has its origins in Arabian and Mediterranean cultures.Now it is more popular as an Indian Mughlai dessert. •Sorbet is frozen fruit puree with no dairy products. •Snow balls, made from balls of crushed ice topped with sweet syrup served on a stick are common to see at fairs and amusement parks. •Some classic ice cream desserts are famous around the world; I would like to mention the Arctic Roll which is a British dessert made of ice cream wrapped in sponge cake to form a roll, often with jam between the sponge and the ice cream. •Another is Baked Alaska, a dessert made of ice cream straight from the freezer placed in a pie dish lined with slices of sponge cake and topped with meringue. The entire dessert if then placed in an extremely hot oven just long enough to firm the meringue.

The meringue is an effective insulator, and in the short cooking time needed, it prevents the heat getting through to the ice cream. Ice-creams now come in a mind-boggling variety of flavours. Personally, I like the natural flavours likechocolate or vanilla. Fresh and dried fruits can be used to great advantage which can make the ice creams more nutrients dense. Try making Mango Ice-cream , Plum Ice-cream or totally irresistible Tender Coconut Ice Cream . Many people also like ice cream sundaes, with ice cream, hot fudge, nuts, whipped cream, cherries and other toppings of their choice. My favourite one is Mocha Nut Sundae - scoops of vanilla and coffee ice-cream topped with cut fruits, chocolate sauce and wafer biscuit. The Ice cream story Ice cream is an ancient dish. It goes back hundreds of years and some stories originate from England, some from Rome and even from China. Records say that ice cream was invented as far back as the 4th century B.C. Some of the early references include the Roman emperor Nero (A.D. 37-68). It is said that he used to order ice to be brought from the mountains and combined with fruit toppings.

Ice cream was likely brought from China back to Europe. Famous explorer Marco Polo returned to his homeland Italy from China in late 13th century with a Chinese recipe for Milk Ice. Europeans replaced the Milk with Cream and since then Ice Cream has become an all time favourite! Another reference has it that King Tang (A.D. 618-97) of Shang, China had a method of creating ice and milk concoctions. It was quite a few hundreds of years ago that King Charles I of England hosted a grand state banquet where the final dish – which obviously was the sweet dish – was well planned by the King’s French Chef. It was a cold dish that resembled freshly fallen snow. It was so creamy and sweet, something no one had ever made before or tasted before. This story is just one of many of the fascinating tales which surround the evolution of ice cream. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. Before the advent of modern refrigerators, ice-cream making was very laborious and painstaking process. Ice cream was made by hand in large bowls placed inside a tub filled with ice and salt.

This was called the pot-freezer method. The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was the invention of the hand-cranked freezer in the 19th century. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. In 1926 the first commercial successful ‘continuous process’ freezer was perfected. And this has allowed the mass production of ice cream! This gave birth to the modern ice cream industry. Now we can make ice cream at home using a special ice cream maker. How ice cream cones came to be? Ice cream cones came into existence in the 19th century, and their popularity has been increasing since then! One story goes like this. At the World’s Fair, an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so he could not sell any more produce. Next door to the ice cream booth was a waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors. Recommended Recipes Vegan Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine.

He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi. 23 American Desserts you MUST try before you die! – backpackerlee February 23, 2016 23 American Desserts you MUST try before you die! It may be a cliché that Americans love their food, but who can blame them when they have amazing desserts like these to enjoy on a daily basis? From Pumpkin Pie to Chocolate Chip Cookies, and from Marshmallows to Baked Alaska, there is surely something for everyone! If you thought Europe and Asia have some delectable desserts, then take a look at these traditional American treats!

What I love about them is that most can be served in a restaurant OR found as street food to eat as you are walking. They have great versatility, which has no doubt contributed to their enduring popularity. Let’s take a look at 23 of the most amazing American desserts that you simply MUST try before you die! Ambrosia Ambrosia ( recipe ) is a variation on the traditional fruit salad. Most ambrosia recipes contain sweetened pineapple, mandarin oranges, miniature marshmallows, and coconut. Ambrosia can also include whipped cream. Baked Alaska Baked Alaska ( recipe ) is a dish made of ice cream placed in a pie dish lined with slices of sponge cake and topped with meringue. The entire dessert is then placed in an extremely hot oven, long enough to firm the meringue. Banana Split is an ice cream-based dessert. In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. Scoops of vanilla, chocolate, and strawberry ice cream are served in a row between the split banana.

Various sauces are spooned over the ice cream and garnished with crushed nuts, whipped cream, and maraschino cherries. Boston Cream Pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Chocolate Chip Cookies Chocolate Chip Cookies are cookies that feature chocolate chips as their distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Sometimes chunks are used instead of chips. Cinnamon Roll ( recipe ) is a sweet roll whose main ingredients include flour, cinnamon, sugar, and butter, which provide a robust and sweet flavour, and is often served with cream cheese or icing. A cinnamon roll is very similar to the Chelsea Bun found in British cuisine. Cotton Candy Cotton Candy is a form of spun sugar that consists of 99.99% sugar, and is often served at fairs, circuses, and carnivals. Food colouring can be used to change the natural white colour, and numerous flavourings are available to change the taste. Devil’s Food Cake Devil’s Food Cake is a moist, airy, rich chocolate layer cake.

It is considered a counterpart to the white or yellow angel food cake and traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting. Can you say “DOUGHNUT”? Doughnuts are a type of fried dough confectionery created in America. They are typically either ring-shaped and often filled (usually with jam or custard). The German dessert snack, Berliner, is effectively a doughnut without a hole. Fried Coke – ONLY IN AMERICA! Fried Coke is a frozen Coca-Cola-flavoured batter that is deep-fried and then topped with Coca-Cola syrup, whipped cream, cinnamon sugar, and a cherry. It is very unhealthy and not encouraged to consume by the Coca-Cola Company itself. Frozen Custard Frozen Custard ( recipe ) is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It was invented in America in the 19th century. Fudge Brownies are flat, baked dessert squares that are a cross between a cake and a soft cookie in texture and comes in a variety of forms.

Depending on its density, it may be either fudgy or cakey and may include nuts, icing, chocolate chips, or other ingredients. Jell-O Jell-O contains powdered gelatin which is dissolved in hot water, then chilled and allowed to set. Fruit, vegetables, and whipped cream can be added to make elaborate dessert snacks that can be molded into shapes. In the UK, we call this “jelly”. Marshmallows Marshmallow ( recipe ) is a sugar based candy that, in its modern form, typically consists of sugar, whipped to a spongy consistency, molded into small cylindrical pieces, and coated with corn starch. It is common to roast them over an open fire when camping. Mississippi Mud Pie Mississippi Mud Pie ( recipe ) is a chocolate-based dessert pie that is likely to have originated in the state of Mississippi. The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. The pie is usually served with ice cream. New York Cheesecake New York Cheesecake ( recipe ) relies upon heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.

Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice-baked. Pancakes topped with syrup Pancakes are flat cakes, often thin, and round, prepared from a starch-based batter that may also contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often with oil or butter. They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. Pecan Pie Pecan Pie is made primarily with corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern USA cuisine. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan Pie is often served with whipped cream or vanilla ice cream. Along with the Mississippi Mud Pie above and the Pumpkin Pie below, check out some more of America’s traditional pies .

Persimmon Pudding is a traditional American dessert made with persimmons, and traditionally served with ice cream. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas Pudding. This style of pudding is generally either steamed or cooked in an oven. Pumpkin Pie ( recipe ) is a traditional sweet dessert, often eaten during Thanksgiving and Christmas holidays. It consists of a pumpkin-based custard, ranging in colour from orange to brown, baked in a single pie shell, rarely with a top crust. Pumpkin Pie is generally flavoured with cinnamon, powdered ginger, nutmeg, and cloves. S’mores S’mores ( recipe ) are traditional after dark campfire treats, that consist of roasted marshmallow and a layer of chocolate sandwiched between two pieces of cracker or wafer. Toffee Apples Toffee Apples (sometimes called Candy Apples) are whole apples covered in a hard toffee or sugar candy coating, with a stick inserted as a handle. These are a common treat at autumn festivals such as Halloween and Guy Fawkes Night because these festivals fall in the wake of the annual apple harvest.

Whoopie Pies ( recipe ) are baked goods are made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them. So which of these tasty American treats would you say are your favourites? For me, I think the Boston Cream Pie just looks tantalising! Then again, I could never turn down Frozen Custard, or Marshmallow, for that matter… If you liked this article, please share it! Wiley: Alphabetical Glossary Alphabetical Glossary View the Chapter-by-Chapter Glossary Note: Many culinary terms in common use are taken from French. Phonetic guides for difficult words are included here, using English sounds. However, exact renderings are impossible in many cases because French has a number of sounds that don't exist in English. A Absorption: The amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness; expressed as a percentage of the weight of flour. Air Cell: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter.

Allumette: Any of various puff pastry items made in thin sticks or strips (French word for "matchstick"). Almond Paste: A mixture of finely ground almonds and sugar. Angel Food Cake: A type of cake made of meringue (egg whites and sugar) and flour. Angel Food Method: A cake-mixing method involving folding a mixture of flour and sugar into a meringue. Apple Charlotte: A dessert of apples cut up and baked in a mold lined with bread slices. Artisan Bread: Bread made by a skilled manual worker; usually referring to handmade breads made using traditional methods and with natural ingredients only. Ash: The mineral content of flour; expressed as a percentage of the total weight. Autolyse: A resting period early in the mixing procedure of yeast doughs, during which the flour fully absorbs the water. B Baba: A type of yeast bread or cake that is soaked in syrup. Babka: A type of sweet yeast bread or coffee cake. Bagel: A ring-shaped lean yeast dough product made from a very stiff dough. Bagged: A cookie makeup method in which the dough is shaped and deposited with a pastry bag.

Baked Alaska: A dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven. Baked Custard: A custard that is baked without being disturbed so it sets into a solid. Baked Meringue: Any of various meringue mixtures that are baked until dry. Baking Ammonia: A leavening ingredient that releases ammonia gas and carbon dioxide. Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup. Bar: A cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method. Barm: A sourdough starter with a thin, batterlike consistency. Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep fried. Baumkuchen (bowm koo khen): A cake made by adding one thin layer of batter at a time to a pan and browning lightly under a broiler after each addition, repeating until the cake is the desired thickness.

Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit. Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when fried. Biga: A yeast pre-ferment made as a stiff dough. Biscuit Method: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added. Black Forest Torte: A chocolate sponge layer cake filled with whipped cream and cherries. Blancmange (bla mahnge): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Blitz Puff Pastry: A type of pastry that is mixed like a very flaky pie dough, then rolled and folded like puff pastry. Bloom: A whitish coating on chocolate, caused by separated cocoa butter. Blown Sugar: Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon. Boiled Icing: Italian meringue used as a cake icing.

Bombe: A type of frozen dessert made in a dome-shaped mold. Boston Cream Pie: A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar. Bran: The hard outer covering of kernels of wheat and other grains. Bran Flour: Flour to which bran flakes have been added. Bread Flour: Strong flour, such as patent flour, used for breads. Brioche: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough. Brown Sugar: Regular granulated sucrose containing various impurities that give it a distinctive flavor. Buttercream: An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and, sometimes, other ingredients. C Cabinet Pudding: A baked custard containing sponge cake and fruit. Cake Flour: A fine, white flour made from soft wheat. Cannoli: Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form is cannolo). Caramelization: The browning of sugars caused by heat.

Cassata: An Italian-style bombe, usually with three layers of different ice creams, plus a filling of Italian meringue. Cast Sugar: Sugar that is boiled to the hard crack stage and then poured into molds to harden. Also called poured sugar. Celsius Scale: The metric system of temperature measurement, with 0�C at the freezing point of water and 100�C at the boiling point of water. Centi-: Prefix in the metric system meaning "one-hundredth." Challah: A rich egg bread, often made as a braided loaf. Charlotte: (1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread. Charlotte Ring: A metal ring used as a mold for charlottes and other desserts. Chemical Leavener: A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions. Chiffon Cake: A light cake made by the chiffon method.

Chiffon Method: A cake-mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil. Chiffon Pie: A pie with a light, fluffy filling containing egg whites and, usually, gelatin. Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Chocolate Truffle: A small ball of chocolate ganache, served as a confection. Christmas Pudding: A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs. Ciabatta: A type of Italian bread made from a very slack dough deposited on pans with minimal shaping. Clear Flour: A tan-colored wheat flour made from the outer portion of the endosperm. Coagulation: The process by which proteins become firm, usually when heated. Cobbler: A fruit dessert similar to a pie but without a bottom crust. Cocoa: The dry powder that remains after cocoa butter is pressed out of chocolate liquor. Cocoa Butter: A white or yellowish fat found in natural chocolate. Common Meringue: Egg whites and sugar whipped to a foam; also called French meringue.

Complex Presentation: A style of plating a dessert consisting of an arrangement of two or more desserts plus sauces and garnishes. Compote: Cooked fruit served in its cooking liquid, usually a sugar syrup. Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture. Confectioners' Sugar: Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking. Cooked Fruit Method: A method for making pie fillings in which the fruit is cooked and thickened before being placed in the pie crust. Cooked Juice Method: A method for making pie fillings in which the fruit juices are cooked, thickened, and mixed with the fruit. Cornstarch Pudding: A sweetened liquid, usually milk and flavorings, that is boiled with cornstarch to thicken it. Coulis: A sweetened fruit purée, used as a sauce. Coupe: A dessert consisting of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes; a sundae.

Couverture: Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes. Creaming: The process of beating fat and sugar together to blend them uniformly and to incorporate air. Creaming Method: A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items. Cream Pie: An unbaked pie containing a pastry-cream-type filling. Cream Pudding: A boiled pudding made of milk, sugar, eggs, and starch. Crème Anglaise (krem awng glezz): A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks. Crème Brûlée: A rich custard with a brittle top crust of caramelized sugar (French name means "burnt cream"). Crème Caramel: A custard baked in a mold lined with caramelized sugar, then unmolded. Crème Chantilly (krem shawn tee yee): Sweetened whipped cream flavored with vanilla. Crème Chiboust: A cream filling made of pastry cream, gelatin, meringue, and flavorings.

Crème Fraîche (krem fresh): A slightly aged, cultured heavy cream with a slightly tangy flavor. Crêpe (krep): A very thin French pancake, often served rolled around a filling. Crêpes Suzette: French pancakes served in a sweet sauce flavored with orange. Croissant (krwah sawn): A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough. Crumb Crust: A pie crust made of cookie crumbs, butter, and sugar. Crystallize: To form crystals, as in the case of dissolved sugar. Custard: A liquid that is thickened or set by the coagulation of egg protein. D Dark Chocolate: Sweetened chocolate that consists of chocolate liquor and sugar. Deci-: Prefix in the metric system meaning "one-tenth." Demerara Sugar: A type of crystalline, brown sucrose. Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other desserts. Devil's Food Cake: A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color.

Diastase: Various enzymes, found in flour and in diastatic malt, that convert starch into sugar. Disaccharide: A complex or "double" sugar, such as sucrose. Dobos Torte: A Hungarian cake made of seven thin layers filled with chocolate buttercream and topped with caramelized sugar. Docking: Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering. Double-Acting Baking Powder: Baking powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated. Double-Panning: Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked. Drained Weight: The weight of solid canned fruit after draining off the juice. Dredge: To sprinkle thoroughly with sugar or another dry powder. Drop Batter: A batter that is too thick to pour but will drop from a spoon in lumps. Dropped: A cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan. Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce its acidity.

E éclair Paste: A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make éclairs, cream puffs, and similar products. Egg-Foam Cake: A cake leavened primarily by whipped eggs; it usually has a low percentage of fat. Emulsified Shortening: Shortening containing emulsifiers so that it can be used for high-ratio cakes. Emulsion: A uniform mixture of two or more unmixable substances. Endosperm: The starchy inner portion of grain kernels. English Muffin: A yeast dough product made in the shape of a disk and cooked on a griddle. Extract: A flavoring ingredient consisting of flavorful oils or other substances dissolved in alcohol. Extraction: The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage. F Fermentation: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol. Flaky Pie Crust: A pie crust that has a flaky texture due to layers of fat sandwiched between layers of dough. Flat Icing: A simple icing made of confectioners' sugar and water, usually used for Danish pastries and sweet rolls.

Flour-Batter Method: A cake-mixing method in which the flour is first mixed with the fat. Foaming: The process of whipping eggs, with or without sugar, to incorporate air. Focaccia: A flat Italian bread similar to a thick pizza dough. Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals. Fougasse: A regional French bread made in the shape of a trellis or ladder. Four-Fold: A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in fourths. Frangipane: A type of almond-flavored cream. French Doughnut: A fried pastry made of choux paste. French Meringue: Egg whites and sugar whipped to a foam; also called common meringue. French Pastry: Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes. French-Style Ice Cream: Ice cream containing egg yolks. Fritter: A deep-fried item made of or coated with a batter or dough. Frozen Mousse: A still-frozen dessert containing whipped cream.

Fruit Betty: A baked dessert consisting of layers of fruit and cake crumbs. Fruit Cake: A loaf cake containing a high percentage of dried and candied fruits and, usually, nuts. Fruit Cobbler: A baked fruit dessert with a pastry topping or top crust. Fruit Crisp: A baked fruit dessert with a streusel topping. Fruit Gratin: A dessert consisting of fruit plus a topping, browned under a broiler. Fruit Pie: A baked single- or double-crust pie with a fruit filling. Fruit Torte: A layer cake topped with a decorative arrangement of fruit. G Ganache (gah nahsh): A rich cream made of sweet chocolate and heavy cream. Garnish: An edible item added to another food as a decoration or accompaniment. Gâteau (gah toe): French word for "cake." Gâteau St-Honoré: A pastry consisting of a base made of short pastry and pâte à choux and a cream filling, usually crème chiboust or crème diplomat. Gaufre (go fr'): French for "waffle." Gelatin: A water-soluble protein ex-tracted from animal tissue, used as a jelling agent.

Gelatinization: The process by which starch granules absorb water and swell in size. Gelato: Italian ice cream. Genoise: A sponge cake made by whipping whole eggs with sugar and folding in flour and, sometimes, melted butter. Germ: The plant embryo portion of a grain kernel. Glacé (glah say): (1) Glazed; coated with icing. (2) Frozen. Glaze: (1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven. Gliadin: A protein in wheat flour that combines with another protein, glutenin, to form gluten. Glucose: A simple sugar available in the form of a clear, colorless, tasteless syrup. Gluten: An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods. Glutenin: See Gliadin. Gram: The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.

Granité (grah nee tay): A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavoring. Granulated Sugar: Sucrose in a fine crystalline form. Gum Paste: A type of sugar paste or pastillage made with vegetable gum. H Hard Sauce: A flavored mixture of confectioners' sugar and butter; often served with steamed puddings. Hard Wheat: Wheat high in protein. Hearth Bread: A bread that is baked directly on the bottom of the oven, not in a pan. Heavy Pack: A type of canned fruit or vegetable with very little added water or juice. High-Fat Cake: A cake with a high percentage of fat; distinguished from a sponge or egg-foam cake. High-Ratio: (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formu-lated ingredients used in these cakes, such as shortening. High-Ratio Method: See Two-Stage Method. Homogenized Milk: Milk that has been processed so the cream does not separate out.

Hot Milk and Butter Sponge: A sponge cake batter in which a mixture of warm milk and melted butter is mixed into the batter. Hydrogenation: A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules. I Ice: A frozen dessert made of water, sugar, and fruit juice. Icebox: A cookie makeup method in which the dough is shaped into cylinders, refrigerated, and sliced. Ice Cream: A churn-frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs. Ice Milk: A frozen dessert similar to ice cream but with a lower fat content. Icing Comb: A plastic triangle with toothed or serrated edges; used for texturing icings. Instant Starch: A starch that thickens a liquid without cooking because it has been precooked. Inversion: A chemical process in which a double sugar splits into two simple sugars. Invert Sugar: A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose. Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.

J Japonaise (zhah po nez): A baked meringue flavored with nuts. K Kernel Paste: A nut paste, similar to almond paste, made of apricot kernels and sugar. Kilo-: Prefix in the metric system meaning "one thousand." Kirsch: A clear alcoholic beverage distilled from cherries. Kirschtorte: A torte made of genoise, meringue disks, and buttercream and flavored with kirsch. Kugelhopf: A type of rich, sweet bread or coffee cake, usually made in a tube-type pan. L Lactobacillus: A group of bacteria that are primarily responsible for creating the acidity in sourdough starters. Ladyfinger: A small, dry, finger-shaped sponge cake or cookie. Langue de Chat (lahng duh shah): A thin, crisp cookie. The French name means "cat's tongue," referring to the shape of the cookie. Lattice Crust: A top crust for a pie made of strips of pastry in a criss-cross pattern. Lean Dough: A dough that is low in fat and sugar.

Leavening: The production or incor- poration of gases in a baked product to increase volume and to produce shape and texture. Levain: Sourdough starter. Levain-Levure: French for "yeast pre-ferment." Levure: Commercial yeast. Linzertorte: A tart made of raspberry jam and a short dough containing nuts and spices. Liter: The basic unit of volume in the metric system; equal to slightly more than one quart. M Macaroon: A cookie made of eggs (usually whites) and almond paste or coconut. Malt Syrup: A type of syrup containing maltose sugar, extracted from sprouted barley. Marble: To partly mix two colors of cake batter or icing so that the colors are in decorative swirls. Margarine: An artificial butter product made of various hydrogenated fats and flavorings. Marron: French for "chestnut." Marshmallow: A light confection, icing, or filling made of meringue and gelatin (or other stabilizers). Marshmallow Icing: Boiled icing with the addition of gelatin. Marzipan: A paste or confection made of almonds and sugar and often used for decorative work.

Meal: Coarsely ground grain. Mealy Pie Crust: A pie crust in which the fat has been mixed in thoroughly enough so that the dough does not have a flaky texture. Melba Sauce: A sweet sauce made of puréed raspberries and, sometimes, red currants. Meringue: A thick, white foam made of whipped egg whites and sugar. Meringue Chantilly (shawn tee yee): Baked meringue filled with whipped cream. Meringue Glacée: Baked meringue filled with ice cream. Meter: The basic unit of length in the metric system; slightly longer than one yard. Metric System: A measurement system based entirely on decimals. Milk Chocolate: Sweetened chocolate containing milk solids. Millefeuille (mee foy): French term for napoleon; literally, "thousand leaves." Also used for various layered desserts. Milli-: Prefix in the metric system meaning "one-thousandth." Modeling Chocolate: A thick paste, made of chocolate and glucose, that can be molded by hand into decorative shapes.

Modified Straight Dough Method: A mixing method similar to the straight dough method, except that the fat and sugar are mixed together first to ensure uniform distribution; used for rich doughs. Molasses: A heavy brown syrup made from sugar cane. Molded: A cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired. Monosaccharide: A simple or single sugar such as glucose and fructose. Mousse: A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both. Muffin Method: A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients. N Napoleon: A dessert made of layers of puff pastry filled with pastry cream. Natural Sour: see Sourdough Starter. Natural Starter: see Sourdough Starter. Net Weight: The weight of the total contents of a can or package. No-Time Dough: A bread dough made with a large quantity of yeast and given no fermentation time, except for a short rest after mixing. Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.

O Old Dough: A dough that is over-fermented. One-Stage Method: A cookie-mixing method in which all ingredients are added to the bowl at once. Opera Cake: A layer cake made of thin sponge layers, coffee-flavored buttercream, and chocolate ganache. Othello: A small (single-portion size), spherical sponge cake filled with cream and iced with fondant. Oven Spring: The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat. Overrun: The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing. P Pain de Campagne: French country-style bread. Pain d'épice (pan day peece): A type of gingerbread (French name means "spice bread"). Palmier (palm yay): A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked. Panna Cotta: An Italian pudding made of cream, gelatin, and flavorings; literally, "cooked cream." Pannetone: An Italian sweet bread made in a large loaf, generally containing dried and candied fruits.

Parfait: (1) A type of sundae served in a tall, thin glass. (2) A still-frozen dessert made of egg yolks, syrup, and heavy cream. Paris-Brest: A dessert consisting of a ring of baked éclair paste filled with cream. Pasteurized: Heat-treated to kill bacteria that might cause disease or spoilage. Pastillage: A sugar paste, used for decorative work, that becomes very hard when dry. Pastry Cream: A thick custard sauce containing eggs and starch. Pastry Flour: A weak flour used for pastries and cookies. Pâte à Choux (pot ah shoo): éclair paste. Pâte Brisée: A type of rich pastry dough used primarily for tarts. Pâte Feuilleté (pot foo ya tay): French name for puff pastry. Pâte Fermentée: Fermented dough, used as a starter. Patent Flour: A fine grade of wheat flour milled from the inner portions of the kernel. Peasant Tart: A baked tart with a custard filling containing prunes. Pectin: A soluble plant fiber, used primarily as a jelling agent for fruit preserves and jams.

Peel: A flat wooden shovel used to place hearth breads in an oven and to remove them. Petit Four: A delicate cake or pastry small enough to be eaten in one or two bites. Petit Four Glacé: An iced or cream-filled petit four. Petit Four Sec: An uniced or unfilled petit four (sec means "dry"), such as a small butter cookie or palmier. Philadelphia-Style Ice Cream: Ice cream containing no eggs. Phyllo (fee lo): A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts. Piping Jelly: A transparent, sweet jelly used for decorating cakes. Pithiviers (pee tee vyay): A cake made of puff pastry filled with almond cream. Poolish: A thin yeast starter made with equal parts flour and water, plus commercial yeast. Pot de Crème (poh duh krem): A rich baked custard. Pound Cake: (1) A cake made of equal weights of flour, butter, sugar, and eggs. (2) Any cake resembling this. Pour Batter: A batter that is liquid enough to pour.

Poured Sugar: Sugar that is boiled to the hard crack stage and then poured into molds to harden. Also called cast sugar. Praline: A confection or flavoring made of nuts and caramelized sugar. Pre-ferment: A fermented dough or batter that is used to provide leavening for a larger batch of dough. Press: A scaled piece of dough that is divided into small, equal units in a dough divider. Profiterole: A small puff made of éclair paste. Often filled with ice cream and served with chocolate sauce. Puff Pastry: A very light, flaky pastry made from a rolled-in dough and leavened by steam. Pulled Sugar: Sugar that is boiled to the hard-crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen. Pullman Loaf: A long, rectangular loaf of bread. Pumpernickel Flour: A coarse, flaky meal made from whole rye grains. Punching: A method of expelling gases from fermented dough. Purée: A food made into a smooth pulp, usually by being ground or forced through a sieve.

Q Quenelle (kuh nell): A small oval portion of food. R Regular Shortening: Any basic shortening without emulsifiers, used for creaming methods and for icings. Retarder-Proofer: An automated, timer-controlled combination of retarder/freezer and proofer, used for holding and proofing yeast products. Retarding: Refrigerating a yeast dough to slow its fermentation. Reversed Puff Pastry: A type of puff pastry made with the dough enclosed between layers of butter. Ribbon Sponge: A thin sponge cake layer with a decorative design made of stencil paste. Rice Condé: A thick, molded rice pudding, usually topped with fruit. Rice Impératrice: A rich rice pudding containing whipped cream, candied fruits, and gelatin. Rich Dough: A dough high in fat, sugar, and/or eggs. Rolled: A cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cutters. Rolled-in Dough: Dough in which a fat has been incorporated in many layers by using a rolling and folding procedure. Rounding: A method of molding a piece of dough into a round ball with a smooth surface or skin.

Royal Icing: A form of icing made of confectioners' sugar and egg whites; used for decorating. Rye Blend: A mixture of rye flour and hard wheat flour. Rye Meal: Coarse rye flour. S Sabayon: A foamy dessert or sauce made of egg yolks whipped with wine or liqueur. Sachertorte: A rich chocolate cake from Vienna. Sacristain (sak ree stan): A small pastry made of a twisted strip of puff paste coated with nuts and sugar. St-Honoré: (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert, made of pastry cream and whipped egg whites. Savarin: A type of yeast bread or cake that is soaked in syrup. Scaling: Weighing, usually of ingredients or of doughs or batters. Scone: A type of biscuit or biscuitlike bread. Scone Flour: A mixture of flour and baking powder that is used when very small quantities of baking powder are needed. Seeding: A technique for tempering chocolate by adding grated tempered chocolate to melted chocolate to cool it.

Sfogliatelle (sfo lee ah tell eh): A Southern Italian flaky turnover pastry with a sweet cheese filling. Sheet: A cookie makeup method in which the dough is baked in sheets and cut into portions. Sherbet: A frozen dessert made of water, sugar, fruit juice, and, sometimes, milk or cream. Short: Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender. Shortbread: A crisp cookie made of butter, sugar, and flour. Short Dough: A pastry dough, similar to a basic cookie dough, made of flour, sugar, and fat. See also Short. Shortening: (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep frying. Simple Presentation: A style of plating a dessert consisting of a portion of one dessert plus optional sauces and garnishes. Simple Syrup: A syrup consisting of sucrose and water in varying proportions. Single-Acting Baking Powder: Baking powder that releases gases as soon as it is mixed with water.

Soft Pie: A single-crust pie with a custard-type filling-that is, a filling that sets or coagulates due to its egg content. Soft Wheat: Wheat low in protein. Solid Pack: A type of canned fruit or vegetable with no water added. Sorbet (sor bay): French for "sherbet." Sorbetto: Italian for "sherbet." Soufflé: (1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé. Sour: Sourdough starter. Sourdough: A dough that is leavened by a sourdough starter. Sourdough Starter: A dough or batter that contains wild yeasts and bacteria, that has a noticeable acidity as a result of fermentation by these organisms, and that is used to leaven other doughs. Sponge: A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough. Sponge Cake: A type of cake made by whipping eggs and sugar to a foam, then folding in flour.

Sponge Method: A cake-mixing method based on whipped eggs and sugar. Sponge Roll: See Swiss Roll. Spread: The tendency of a cookie to spread out and flatten when baked. Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams. Staling: The change in texture and aroma of baked goods due to the loss of moisture by the starch granules. Stencil: A pattern cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes. Stencil Paste: A type of thin cookie or wafer dough used to make cookies in decorative shapes and for making decorative patterns in ribbon sponge. Stirred Custard: A custard that is stirred while it is cooked so that it thickens but does not set. Stollen: A type of sweet yeast bread with fruit. Straight Dough Method: A mixing method for yeast goods in which all ingredients are mixed together at once. Straight Flour: Flour made from the entire wheat kernel minus the bran and germ. Streusel (stroy sel): A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.

Strong Flour: Flour with a high protein content. Strudel: (1) A type of dough that is stretched until paper thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough. Sucrose: The chemical name for regular granulated sugar and confectioners' sugar. Sugar Cage: A lacy dome of hard or caramelized sugar. Swiss Meringue: Egg whites and sugar warmed, usually over hot water, and then whipped to a foam. Swiss Roll: A thin sponge cake layer spread with a filling and rolled up. Syrup Pack: A type of canned fruit containing sugar syrup. T Tablage: A technique for tempering chocolate by cooling it on a marble slab. Tart: A flat, baked item consisting of a pastry and a sweet or savory topping or filling; similar to a pie but usually thinner. Tarte Tatin: An upside-down apple tart. Tempering: The process of melting and cooling chocolate to specific temper- atures in order to prepare it for dipping, coating, or molding. Three-Fold: A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in thirds.

Tiramisu: An Italian dessert made of ladyfinger sponge flavored with espresso coffee and a creamy cheese filling. Torte: German for various types of cakes, usually layer cakes. Tulipe: A thin, crisp cookie molded into a cup shape. Tunneling: A condition of muffin products characterized by large, elong- ated holes; caused by overmixing. Turntable: A pedestal with a flat, rotating top, used for holding cakes while they are being decorated. Two-Stage Method: A cake-mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method. V Vacherin (vah sher ran): A crisp meringue shell filled with cream, fruits, or other items. W Wash: (1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a liquid. Water Pack: A type of canned fruit or vegetable containing the water used to process the item. Weak Flour: Flour with a low protein content. White Couverture: A confection consisting of cocoa butter, milk solids, and sugar.

Sometimes erroneously called "white chocolate." Whole Wheat Flour: Flour made by grinding the entire wheat kernel, including the bran and germ. Y Yeast Starter: A type of sourdough starter made with a cultivated yeast. Young Dough: A dough that is underfermented. Z Zabaglione: An Italian dessert or sauce made of whipped egg yolks and Marsala wine. Zest: The colored outer portion of the peel of citrus fruits.

Question: What desert consists of ice cream placed in a pie dish lined with slices of sponge cake and topped with meringue, which is baked in a very hot oven just long enough to firm the meringue?
Answer: Baked Alaska